麻黄果多糖的抗凝血机制研究  

STUDIES ON THE MACHANISM OF ANTICOAGULANT OF EPHEDRA VULGANS FRUIT POLYSACCHARIDE

作　　者：邱丽颖[1] 王书华[1] 吕莉[1] 王德宝[1] 

机构地区：[1]张家口医学院,075000

出　　处：《张家口医学院学报》1999年第1期3-4,共2页

摘　　要：从麻黄果中提取的多糖成分,使体外凝血时间、凝血活酶时间和白陶土部分凝血活酶时间均较正常对照组延长(P<0.01).说明麻黄果中多糖成分可以通过内外源凝血两条途径影响血液凝固过程。The polysaccharide was refined from ephedra vuigaris fruit prolong the coagulation time,hromboplastin time and kaolin partial thromboplastin time,There was significantly different between experiment group and control group)p<0.01).It indicated thai the macharusm of anticoagulant was by both imtrinsic and extrinsic pathway.

关 键 词：麻黄果 多糖 抗凝血 中药 药理 

分 类 号：R282.710.5[医药卫生—中药学] R285.5[医药卫生—中医学]